120 Ratings
  • 5 Rating Star 57
  • 4 Rating Star 30
  • 2 Rating Star 11
  • 3 Rating Star 11
  • 1 Rating Star 9
  • 0 Rating Star 2

All the fixings of incredible mac and cheese-pasta, crispy bacon, caramelized onions, and a creamy-sharp cheese sauce-mingle perfectly with butternut squash.

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Ingredients

Directions

  • Preheat the oven to 425°F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.

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  • Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.

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  • Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.

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  • Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

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  • Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.

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  • Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

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Nutrition Facts

686 calories, 29 g fat (15 g saturated fat, 2 g polyunsaturated fat, 10 g monounsaturated fat), 79 mg cholesterol, 668 mg sodium, 77 g carbohydrates, 5 g fiber, 13 g sugar, 30 g protein.

Reviews (2)

Most helpful positive review

09/22/2017
Haven't made yet - so can't rate it (reason for 1 star) My question is can this be made and put in freezer & for how long? Thank you

Most helpful critical review

10/10/2013
This requires a little prep time, but it was so worth it! I subbed swiss cheese, but followed directions for all else. It's creamy, slightly sweet, and oh so healthy! The bacon may not be all that healthy, but don't skip it! I love how yellow the squash makes this dish. The squash almost disappear into the cheese sauce when they are cooked until tender. I haven't tried it with kids, but I would give it a shot.
120 Ratings
  • 5 Rating Star 57
  • 4 Rating Star 30
  • 2 Rating Star 11
  • 3 Rating Star 11
  • 1 Rating Star 9
  • 0 Rating Star 2
10/10/2013
This requires a little prep time, but it was so worth it! I subbed swiss cheese, but followed directions for all else. It's creamy, slightly sweet, and oh so healthy! The bacon may not be all that healthy, but don't skip it! I love how yellow the squash makes this dish. The squash almost disappear into the cheese sauce when they are cooked until tender. I haven't tried it with kids, but I would give it a shot.
09/22/2017
Haven't made yet - so can't rate it (reason for 1 star) My question is can this be made and put in freezer & for how long? Thank you